Apple Pecan Bread Pudding

Apple Pecan Bread Pudding




1 cup pecans, coarsely chopped

3 eggs

8 slices raisin bread, diced

2 cups half and half or milk

2 medium apples -- green

1/4 cup bourbon or brandy

1/2 cup honey

1/4 cup butter, melted

1 tsp cinnamon

Vanilla ice cream (opt.)

1/2 teaspoon nutmeg



Preheat oven to 350 F. Spread pecans in a shallow baking

pan and bake until golden, about 8-10 minutes, stirring

occasionally. Meanwhile, place bread cubes in a greased

3-quart or larger slow cooker. Peel, core and thinly

slice the apples. Mix lightly together the honey,

cinnamon and nutmeg, add eggs and mix well. Blend in half

and half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples. Pour egg

mixture over bread. Drizzle with butter. Cover and cook

on low until apples are tender when pierced and custard

is set; about 3 1/2 to 4 1/2 hours. Let pudding stand,

covered, for about 15 minutes. Serve warm with ice cream,

if desired.